- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 198.6
- Total Fat: 14.3 g
- Cholesterol: 0.0 mg
- Sodium: 3,524.4 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 4.6 g
- Protein: 3.5 g
IntroductionMiddle Eastern Salad. YUMMY. Middle Eastern Salad. YUMMY.
1 Bunch Onions (green or scallions)
2 Bunches Parsley
1-2 Bunches Mint
1 Cup Bulgur (soaked and drained)
Boil water and soak the Bulgur for a while.
Wash vegetables thoroughly, squeeze a couple of large lemons--put them aside, and drain all vegetables.
Take the sprigs of mint, and pluck it by kind of stripping it down, it's faster. Take the mint and chop it super fine. If it's dry, you can probably use a food processor, but sometimes the results can be messy.
I like to look through the parsley to take the weed out, then team sprigs together, chop all the leaves and try not to get any of the stem. The parsley also needs to be super fine.
Feel the bulgur, if it's al dente enough, put it at the bottom of the bowl DRAINED, then add the parsley and mint to it.
Chop onions and tomatoes super fine and small, add those too. You can add cucumber or lettuce, but the original Tabouleh has neither in it. And in fact some people eat a Tabouleh wrap by putting some in a lettuce leaf.
Anyways, put it all together, mix it, add the lemon, olive oil and salt to taste. (it's supposed to be lemony.) Also, try to use all of these ingredients fresh, I know they exist in dry or processed form, but it will not taste good---at least compared to the original.
Enjoy with stuffed grape leaves, meat/chicken skewers. or alone!
** some people let the Tabouleh rest for an hour in the fridge before serving/eating.
Number of Servings: 4
Recipe submitted by SparkPeople user FINDINGMEYO.